Blueberry Muffins

Every now and then, you just gotta have a blueberry muffin! Well, it’s an indulgence so treat it as such. I don’t normally use sugar in my recipes, but I did for this one. Unbleached and organic is best. I always send blessings to my food before I eat. Bless these little beauties! They’re a real hit with anyone who’s tried them so I finally got them posted with the recipe for you. Enjoy!

Ingredients

~ dry

• 1.5 cups + 2 TBS light buckwheat flour (see notes)

• 1/2 cup tightly packed blanched almond flour

• 1/2 cup sugar

• 1 TBS tapioca starch

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp psyllium husk powder (see notes)

• 1.5 cups fresh blueberries (see notes)

~ wet

• 1.5 cups coconut milk (see notes)

• 1/3 cup applesauce

• 1 tsp vanilla extract

• 1 tsp lemon juice

• scant 1 tsp natural blueberry flavoring

Method

1. Mix all dry ingredients together except 2 TBS buckwheat flour and berries. Set aside.

2. Rinse the blueberries then add to the dry ingredients and stir to combine.

3. Mix all wet ingredients together.

4. Add the wet ingredients to the dry and mix until just combined (don’t overmix!).

5. Add the last 2 TBS of flour and stir gently to combine.

6. Bake at 350° for 25-30 minutes until the tops are lightly golden brown and a toothpick comes out clean.

7. Add love 💗

8. Let cool and enjoy. Store in the fridge and re-heat in the toaster oven to serve (if there are any left!)

Notes

I try to use small blueberries for these. The smaller the better. It makes for a more consistent texture.

Use full fat coconut milk as the fat in it is a perfect replacement for butter or oil.

You can leave out the psyllium husk powder if you don’t have any handy. Just add one more TBS of buckwheat flour. It’s a great product though and helps baked goods hold together well, acting as an egg substitute. If you sub with the extra flour, the muffins will be a bit more fragile.

Speaking of buckwheat flour, it’s important to use LIGHT buckwheat flour for these. You could use regular buckwheat but the muffins will turn out looking grayish… remember, we eat with our eyes first! I love light buckwheat and use it often. It’s a great replacement for wheat and it is grain-free!

Makes 12 muffins. Enjoy!